Hot Smoked Salmon Fillet with a Brown Sugar Spice Rub
Recipe by:This Hot Smoked Salmon recipe uses a simple dry rub to give you a flavorful and tender fish that is ready in hours without lengthy brining or drying.
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt non-iodized
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 2-3 pound salmon skin on, pin bones removed
- 2 cups alder, applewood or cherry wood smoking chips or pellets
Instructions
- Mix the brown sugar, salt, and spices in a small bowl.2 tablespoons brown sugar, 1 tablespoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Place a wire rack inside a baking sheet, then place the salmon on top of the rack, skin-side down. Spread the spice mixture evenly over the meat of the salmon. Transfer the salmon on the baking sheet to the refrigerator for at least one hour or overnight.2-3 pound salmon
- If you are using wood chips, soak them in water for at least 30 minutes. Prepare your smoker for indirect heat cooking by placing a water bath drip pan inside and adding smoker chips or pellets. Preheat the smoker to 225°F (107°C).2 cups alder, applewood or cherry wood smoking chips or pellets
- Remove the salmon from the refrigerator and pat the flesh with a paper towel to remove the excess moisture. Place the salmon skin-side down onto a large piece of heavy-duty aluminum foil, then place the salmon onto the smoker rack, or place the salmon directly on an oiled rack for a little more smoke flavor. Close the smoker lid.
- Cook the salmon to an internal temperature of 135°F (57°C). This will take 30 to 90 minutes, depending on the thickness of your salmon. Remove the salmon from the grill and let it rest for 5 minutes before serving (the internal temperature will continue to rise several degrees).
- Serve hot or cover the salmon with plastic wrap and transfer it to the refrigerator to chill if you would like to serve it cold.
Notes
Storage: Keep wrapped or in an airtight container in the refrigerator for up to one week.
- Increase the cayenne pepper to ½ teaspoon if you like more heat.
- Thinner fish will take less cooking time, whereas thick fish may require more time.
- Begin temping after 30 minutes.
Nutrition
Calories: 174kcal | Carbohydrates: 3g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 923mg | Potassium: 567mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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